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About Me

Hi! My name is Qadoshyah and I'm the oldest of 11 kids. I live on a ranch in the beautiful country of Northeastern Oklahoma with my family. We are a large household with so many kids that we have various projects going on: We raise goats, pigs, sheep, and rabbits (I raise the rabbits - cute little mini lops) on our 44 acre ranch. Our ranch is also home to bullmastiffs, chickens, guinea hens, ducks, llamas, a donkey, a bottle calf, and several ranch dogs and livestock guardian dogs. The youngest two kids are boy/girl twins born in Feb. '05. The boy happens to have Down syndrome. He is such a blessing to our family :)! Our whole family is also gluten-free, which adds another interesting aspect to our large, active family. We also cook dairy-free & corn-free due to allergies a few kids have. Some of the family is also on the GAPS diet to restore gut health.

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The writers of this blog research and attempt to give what they believe is the most accurate and up-to-date information. Nonetheless, the information on this blog is simply opinions and does not in any way constitute professional legal or medical advice. Also, references or links to external, or third party websites, are provided solely for visitors' convenience and are not controlled nor monitered by us. Links taken to other sites are done so at your own risk.

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Thursday, January 24, 2013

I know it's been a little bit since I last blogged. But, I'm working on getting back into the routine, Lord willing. So, I thought I'd start out with a yummy new recipe that I tried.

Everything is gluten-free at our house, because there are too many with allergies to wheat. We normally use rice flour for baking. But, have been using a lot of oat flour lately due to waiting on the co-op order to arrive for the rice flour. Almond flour is another flour we keep on hand around here most of the time for my 20 year old brother who is on a mostly-grain-free diet (he was on the GAPS diet, but has started adding certain foods back in over the past couple months, since it's been a good 18 months on GAPS)

Anyways, I had some leftover Almond Flour from our New Year's party because I was unable to finish making all the cookies I was going to make for the party (due to getting sick). I also had a bag of peppermint/chocolate chips. So, I looked up almond & oat flour chocolate chip cookies. One of the recipes I found looked like it would be good and I could alter it enough to make it work with what we had in the house. The end result: The cookies turned out fabulous and the recipe is definitely a keeper!

Oat & Almond Flour Chocolate Chip Cookies
Yield: (I doubled the recipe, it made 6 1/2 dozen)*remember there is a Printer-Friendly button on the bottom of each blog post.

3. Add the wet ingredients to the dry ingredients and mix until all combined.

4. Add the chocolate chips and mix until well combined. I used peppermint/chocolate chips and they were AMAZING!

5. Place on cookie sheets and bake at 375 for 12-15 minutes or until the edges of the cookies are golden brown. Remove from pan, place on cooling rack and let set for 10-15 minutes.

(As a side note: These cookies are also good if you do not add any chips to them. I set aside some of the dough and added chocolate to it for O, because he cannot have the chocolate chips due to the dairy in them.)